Chef's Recipes

Lemon and brown sugar pudding

Australian Gourmet Traveller recipe for lemon and brown sugar pudding by Brigitte Hafner.

By Brigitte Hafner
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 8 - 10
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Lemon and brown sugar pudding
We've baked this pudding, but it could easily be steamed instead.


  • 250 gm butter, softened, plus extra for greasing
  • Juice (about 160ml) and rind of 2 juicy lemons
  • 60 gm brown sugar
  • 250 gm caster sugar
  • 5 eggs, at room temperature
  • 250 gm self-raising flour (1 1/3 cups)
  • 125 ml milk (½ cup)
  • Finely grated rind of ¾ orange
  • To serve: pouring cream, yoghurt or ice-cream


  • 1
    Preheat oven to 170C, and generously grease a 2-litre pudding mould with butter. Mix lemon juice and brown sugar in a bowl, then pour into pudding mould and set aside.
  • 2
    Beat butter and caster sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sieve flour in, add a pinch of salt and fold to combine. Add milk and lemon and orange rind, mix gently, then spoon into pudding mould and smooth top. Cover with a buttered round of baking paper, then a double layer of foil and tie tightly with kitchen string. Place pudding mould in a deep oven tray or a wide ovenproof saucepan, fill pan with enough hot water to come halfway up the side of the mould and bake for 2 hours. Serve hot with pouring cream, yoghurt or ice-cream.


Drink Suggestion: Late-harvest chenin blanc Drink suggestion by Max Allen